


<p class="MsoListParagraph"><span style="mso-bidi-font-family:Arial">About 10 to
15 minutes into simmering the rice, cook the steaks. Season the <b style="mso-bidi-font-weight:normal">steaks</b> with salt and as much of the <b style="mso-bidi-font-weight:normal">gochugaru</b> </span><span style="mso-bidi-font-family:Verdana;color:#262626">as you like, depending on
how spicy you’d like it to be. </span><span style="mso-bidi-font-family:Arial">In
a medium pan, 4 minutes per side for medium-rare, or until it reaches your
desired doneness. Transfer to a plate or cutting board, leaving any drippings
in the pan. Cover the steaks loosely with aluminum foil to keep warm, and allow
them to rest for at least 5 minutes. </span><span style="mso-bidi-font-family:
Verdana;color:#262626"><o:p></o:p></span></p>

<p class="MsoNormal"><o:p>&nbsp;</o:p></p>


